I associate these pies with rice, egg and green onions with my childhood. Fluffy dough, delicious egg-rice-onion filling - perfect with a cup of hot tea!
Ingredients
To make rice pies you will need:
For filling:
onions (large) - 2 pcs.;
green onion - 1 bunch;
eggs - 5-6 pcs.;
rice - 1 glass;
salt, spices - to taste;
vegetable oil for frying onions.
For the test:
kefir - 1 glass;
soda - 1 tsp;
eggs - 2 pcs.;
vegetable oil - 2 tbsp. l.;
sugar - 2 tsp;
salt - 1 tsp;
flour - about 4-5 glasses;
vegetable oil for frying pies.
Cooking steps
To prepare the filling, boil the rice and eggs until tender. Chop the onion and fry in vegetable oil until golden brown. Chop green onions. Chop the eggs.
Mix onions, eggs and rice, add salt or spices to taste. The filling for the pies is ready.
Add soda to kefir and mix. Next, add vegetable oil, salt, sugar and eggs, beat with a whisk.
Gradually adding sifted flour, knead into a soft dough (the dough should be homogeneous and not stick to your hands).
Let the dough rest for 15 minutes.
Divide into 20 parts, knead each part.
Roll out, add the filling of rice, eggs and green onions and form into pies.
When all the pies are molded, start frying.
Fry in heated vegetable oil on both sides. Then drain on a paper towel.
Delicious, appetizing rice and egg pies are ready. Bon appetit!
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Has it ever happened to you that you wake up in the morning with the desire to bake a mountain of pies, but without the desire to make different fillings? I have an excellent solution for this case - pies with rice and eggs in the oven, a step-by-step recipe with photos will be useful for those who do not yet have much culinary experience. I make the yeast dough using a straight method, and for the filling I cook rice and eggs. Then I add oil and green onions with dill to one part, and a spoonful of mayonnaise and spices to the other. A small touch, but the pies taste completely different.
This is a basic recipe for pies with rice and eggs made from simple yeast dough without long proofing. The pies are very successful, fluffy, remain soft and fresh for a long time.
Ingredients
To make rice and egg pies you will need:
- warm milk – 1 glass;
- fresh pressed yeast – 20g;
- granulated sugar – 5 tbsp. l;
- salt – 1 tsp
- wheat flour – 800-850 g;
- egg – 2 pcs;
- sunflower oil – 5 tbsp. l.
- rice (dry cereal) – 1 cup;
- eggs – 4 pcs;
- butter – 50 g;
- salt - to taste;
- dill - a bunch;
- green onions - half a bunch;
- mayonnaise – 1 tbsp. l (optional);
- black pepper or other spices - to taste.
In addition, 1 yolk and sesame seeds for coating/sprinkling.
How to cook rice and egg pies in the oven. Recipe
I cut off the required amount of yeast, this is a fifth of a 100 gram packet or a little less than half of a 50 gram packet. I add salt and a spoonful of sugar.
I grind until I get a thin paste. This method eliminates the need to wait for everything to dissolve or knead lumps.
I pour in milk that has been heated a little warmer than room temperature. About 30 degrees. I leave it for ten minutes for the yeast to “wake up” and start working.
I sift the flour, but not all at once. For the first addition, two-thirds of the required amount will be enough. I add the rest during the kneading process.
Beat the eggs with a whisk until bubbles appear. Pour into bowl with flour mixture.
Stir lightly to moisten all the flour. I add sunflower oil and take refined oil, which I usually use in cooking.
I sift the flour onto a board and push most of it to the side. I spread a little thin layer, spread the dough and start kneading. I fold the edges towards the middle, as if assembling a bun, then roll it with my palm away from me. I pull it up and wrap it again, kneading it. During the kneading process, the dough becomes soft and stops sticking.
Flour is gradually mixed in and a neat round bun is obtained from a loose, shapeless lump. Knead for 10-12 minutes until smooth.
I transfer it to a greased bowl; I select the volume of the bowl so that the dough has room to grow. I cover it with film and put it in a warm place. The best place for proofing is in a preheated oven. How I do it: heat it to 40-45 degrees, turn off the heat. Place the bowl of dough on the grill on the middle tier. The heat holds well and the dough rises faster than if left at room temperature. After some time, the oven will cool down; you need to reheat it without removing the dishes. We brought it to 40 degrees and turned it off. The dough will rise in the oven for 1-1.5 hours. I got it in an hour.
I'm preparing the filling for the pies. I take the most ordinary rice; here it is sold under the general name “round”. I wash the rice grains several times. I fill it with cold water (1.5 cups), throw in a little salt. From the start of boiling, cook covered over low heat for 20 minutes or until the rice is soft. During cooking, the rice grains will steam and the water will be absorbed. I cool it a little.
I divide it approximately in half. In one part I add butter, dill and black pepper. In another, mayonnaise and spices to taste.
I boil the eggs hard, cut them into cubes, not very finely. I add half along with green onions to one bowl, half to another, where there is rice with mayonnaise. I stir it, taste it – the filling should be a little too salty, if you don’t add enough salt, it will be bland.
While I was filling, the dough rose and increased three to four times in size. Now it is ready for cutting.
I make small pies with rice and eggs; I divide the dough into 40 gram pieces. If you like larger pies, make 50-60 g balls. I cover each piece with a slightly bent palm and roll it into a ball.
I cover it with film or cover it with a towel. The pieces should stand for about ten minutes to fluff up a little, become softer and more elastic.
I knead it with my fingers into a thin circle, 0.5 cm thick or so. I add a spoonful of filling.
Lifting the edges, I connect them over the filling in the center of the future pie. The edges are still free. I press firmly so that the seam does not come apart. Then I correct the filling if it has spilled out and pinch it on one side, moving towards the middle, then the same on the other. The comb (or seam) will be dense and high.
I turn the seam up a little, as if pinching it, turn the pies over and transfer them to a baking sheet. The surface must be covered with baking paper or greased with oil. I leave a distance between the pieces - the pies will grow well in the oven.
After 15 minutes, I grease the pies with whipped yolk (add a spoonful of water) and sprinkle with sesame seeds. You can do without the sprinkles or use flaxseeds.
I turn on the oven while the pies are proofing and heat it up to 200 degrees. Place the baking sheet on the middle tier and bake for 15-17 minutes. This time is enough for the pies to brown evenly.
I transfer the hot pies to a wire rack or board, let the heat escape and then cover with a towel. Very quickly the crust of the pies will soften, they will become tender and soft.
Despite the simple filling, pies with rice and egg in the oven turn out very tasty. In winter, I replace green onions with fried onions - it’s also good, I just add a little more pepper. With tea or instead of bread with broth, chicken soup - that's what you need. So the recipe for rice and egg pies can be taken as a basis and adjusted to suit your products and tastes. Happy baking everyone and bon appetit! Your Plyushkin.
Baked pies with rice and eggs in the oven are a universal dish. It is perfect for both a festive table and an everyday treat. Children will happily gobble them up on both cheeks, and adults will like them too. They can be used as an appetizer, a snack or an independent dish, since they can be served with cold tea, with kefir or hot milk, some people like to dip pies with rice and eggs in sour cream, and others, thanks to the unsweetened filling, will want to eat them instead of plain bread and broth.
Pies with eggs and rice are baked in the oven, because this is the simplest and most affordable way to prepare yeast baked goods. In one sitting you can get a very decent amount of baked goods out of the oven. But for sure, no matter how much you cook, your household will demand more, because pies with savory filling turn out tasty, filling and look very appetizing.
As for the dough for pies with rice, in the step-by-step photo recipe this is choux yeast dough in boiling water, prepared with dry yeast. Of course, most housewives have their own secrets and methods for kneading yeast dough for baked pies; we suggest you knead it in water using margarine and vegetable oil. A spoonful of mayonnaise will add airiness to the dough, and this dough recipe does not involve the use of eggs.
Like all baked goods, the rice and egg pies will need to be brushed with egg during baking to give them a nice color.
yeast pies with rice and egg photo recipe
Ingredients:
- 1.5 cups (or a little more) already cooked and cooled boiled rice;
- 5 boiled eggs;
- add salt, black pepper, and fresh herbs to taste (green onions are best).
For soft and tasty yeast dough:
- 600 g sifted flour;
- 6 g instant yeast (usually half a package of dry yeast, which is sold at any grocery store);
- 300 ml boiled hot water;
- 1 tbsp. mayonnaise;
- 5 tbsp. vegetable oil;
- 2 tbsp. margarine;
- 3 tbsp. Sahara;
- salt to taste, but usually about 1 tbsp is needed.
Cooking process:
The pie dough for this recipe prepares very quickly, so you will need to knead it carefully, but without pauses. In a deep bowl, mix all the ingredients except flour, yeast and water. Try to bring the mass to homogeneity as quickly as possible. Then hot water is poured into this cream, 2 cups of flour are carefully poured in and yeast is poured on top. You need to add the ingredients in exactly this order, otherwise the dough will not rise. Start the second stage of mixing after adding water, flour and yeast in layers.
When the dough is elastic enough, cover it with a towel or napkin and leave it in a warm place.
At the stage of preparing rice for the filling, you do not need to salt it or add any spices; it is best to cook it in plain water. Finely chopped eggs and, if desired, green onions are added to the boiled rice. These three points will be enough to prepare the filling for the pies. All you need to do is simply mix the indicated products, add salt and your favorite spices.
After a couple of hours, when the dough has increased, you will need to knead it a little with your hands and leave it for the second stage of “rest” in a warm place. When the dough has risen a second time, you should start making pies.
For convenience, all the dough can be immediately divided into small lumps, which are rolled out not too thin into a flat cake.
You can prepare an open or closed version of pies with rice and egg. For a closed form, a spoonful of filling is immediately added to the rolled out dough, after which the edges must be pinched with your fingers.
And for open pies such as pies, two cuts are made on both sides of the filling in the flatbread.
The opposite sides are closed with an overlap (one slot is under the other, forming a “bag” in which the filling is visible.
Open sections must be carefully molded by hand to ensure the perfect shape.
The pies do not immediately go into the oven, they must lie on a baking sheet for a while (at least 15-20 minutes), after which they are brushed with egg and baked at 180 degrees for 25 minutes. The oven must be preheated in advance.
The first baking sheet came out with open pies, in the form of pies with rice.
On the second sheet are baked pies with eggs and rice in a classic shape.
Bon appetit!
Homemade baked goods are always the most delicious! Pies, muffins and buns, cookies and cakes are loved and revered in every family. It would seem that among such a variety it is easy for simple and unpretentious pies to get lost, but everything happens exactly the opposite, because there is little that can compare with the aroma and taste of fresh homemade pies. Simple and easy to prepare, airy, golden, hot pies are a delicacy that is impossible to resist.
Today I suggest pampering yourself and your loved ones and making tender and rosy pies with rice and eggs. This filling option is rightfully considered the simplest and most affordable, and it is also relevant at any time of the year. As a base, we will prepare an airy yeast dough on a milk basis. To simplify the process as much as possible, we will bake the pies in the oven. And in order for the simple filling to turn out tender and creamy in taste, we will use a few simple culinary tricks. Shall we begin?!
Prepare the ingredients according to the list.
Sift the wheat flour. Add yeast, sugar and salt to half the sifted flour. Pour in vegetable oil.
Combine water and milk and heat. While stirring the flour, gradually pour warm milk into the flour.
While continuing to stir the dough, gradually add the remaining flour and form a soft ball of dough. You can hardly knead the dough prepared according to this recipe and immediately start baking pies. I let the dough sit while I prepare the filling.
If desired, place the dough in a greased bowl, cover the dough with a towel and leave for 40-60 minutes until it has doubled in size.
For the filling: hard boil 3 chicken eggs. Pour cold water over the eggs, bring to a boil and cook for 10 minutes. Peel the boiled eggs and chop finely. To make it easier to peel the eggs, salt the water during the cooking process, and immediately after finishing, transfer the eggs to cold water.
Cook the rice and rinse it with cold water. Drain the water and pour the mixture of water and milk over the rice. Add 1-2 pinches of salt. Bring the water to a boil and cook the rice for 13–15 minutes (until tender). Adding milk during cooking will make the rice more delicate in taste, and will give the finished filling a pleasant creamy note.
Rinse the finished rice with cold water. A quick change in temperature will stop the cooking, and the rice will retain its texture and won't stick together when cooled or turn into mush.
Add melted butter to the rice and mix thoroughly.
Add boiled eggs and salt to taste to the rice.
If desired, you can add other ingredients to the filling, such as green onions and (or) peas.
When both the dough and filling are ready, you can begin to form the pies. Punch down the dough and knead it for 1-2 minutes.
Roll the dough into a sausage and cut into small pieces (I have pieces of about 50-70 grams).
Roll out a portion of the dough thinly and place a portion of the filling in the center (about 1 tablespoon, maybe with a slide).
Or give the pies a more intricate shape. I love the braid pattern.
To make the braid, lightly brush the dough around the filling with beaten egg and cut the dough into strips. Fold the top edge of the dough under. Move the strip on the right side of the filling to the left, thereby covering part of the filling. Move the strip on the left to the right.
Repeat the process with the remaining dough strips. Fold the edge of the pie under (for more details, see the video version of the recipe).
Leave the formed pies with rice and egg for a few minutes until the oven preheats to 180 degrees.
Brush the pies with beaten egg and bake for 30-35 minutes until golden brown.
Brush the finished pies with water and (or) let cool, covering with a towel - this way the pies will remain soft the next day.
Pies with rice and egg are ready! Bon appetit!
From the specified number of components, approximately 22–24 medium-sized pies are obtained.
Pies with rice and eggs in the oven are a simple, tasty, inexpensive dish, the only drawback of which is that there are never enough pies! The simplest filling for rice pies with eggs and green onions always turns out delicious for everyone, it’s impossible to spoil it. You can buy ready-made yeast dough for pies or quickly knead it from the products indicated in the list; it will come out fluffy, airy and light, incredibly tasty and aromatic. In general, if you are not lazy, you can prepare delicious savory pastries for broth or tea, even without much culinary experience behind you.
- Cooking time: 2 hours
- Number of servings: 9
Ingredients for pies with rice and eggs in the oven
For yeast pie dough:
- 300 g wheat flour;
- 185 ml milk;
- 35 g butter;
- a pinch of fine salt;
- a pinch of granulated sugar;
- 10 g dry yeast;
- raw egg yolk;
- 15 g white sesame.
For the filling of rice and egg pies:
- 210 g white rice;
- 4 hard-boiled eggs;
- 100 green onions;
- 140 g onions;
- a bunch of greens (dill, parsley);
- 20 g butter;
- salt, oil for frying.
Method for preparing pies with rice and eggs in the oven
Knead the dough; my grandmother said: - I’ll go put the dough. So, heat the milk to 35 degrees Celsius so that it is warm, pour in dry yeast, add a small pinch of granulated sugar and wait until bubbles appear on the surface.
Sift the flour into a bowl, mix it with fine salt, make a “crater” in the center, pour in the milk and yeast. Melt the butter and add it to the dough.
Place the mixture on a work surface and knead for about 8 minutes. Then put it in a bowl, cover it with a wet towel, and put it in a warm place for 40 minutes.
Make the filling while the dough is rising. Boil white round rice until tender. I do not recommend cooking with long rice, it is not sticky and the filling will crumble.
Grate the hard-boiled eggs on a fine grater and add to the rice.
Heat 2 tablespoons of refined vegetable oil, add a piece of butter, then, when the butter has melted, throw finely chopped onions into the frying pan, after 5 minutes - chopped green onions and a finely chopped bunch of herbs. Simmer the onion and herbs for 5-7 minutes, add salt to taste, and add to the rice and eggs.
After the dough has doubled in size, knead it and divide it into 9 pieces - approximately 60 g per serving. Roll out thin flat cakes. You can flour the board, but I prefer to grease the board and rolling pin with olive oil to keep the dough from sticking.
Place a tablespoon of cold filling in the center of a piece of rolled out dough, pinch it together, and form an oval pie.
Place the pies on a dry baking sheet, leaving empty space between them so that they have room to grow.
For a rosy shine and an appetizing crust, brush the surface with raw egg yolk.
Sprinkle white sesame seeds on top of the yolk; they stick well to the yolk.
Place the baking sheet in a warm place for 30 minutes, meanwhile heat the oven to 180 degrees Celsius.
Place the baking sheet in the center of the hot oven and bake for 15 minutes.
Remove the pies with rice and egg from the baking sheet, place in a bowl, cover with a towel, and leave for 20 minutes to rest; they will become very soft.
Pies with rice and eggs are ready in the oven. Bon appetit!